Chinese Recipe : Hong Kong Style Congee Serves 4 to 6Ingredients: 1 cup rice, washed and drained ½ cup glutinous rice, washed and drained 2 tbsp oil 2 century eggs, cut into small pieces 2 hardboiled egg, mashed 10 oz meat, cut into small cubes 1 ¾ oz dried scallops, soaked in water and break in pieces 2 tbsp shredded young ginger Seasoning: 2 tbsp sesame oil Salt and pepper to taste Directions: Mix oil and both varieties of washed rice in a pot and leave for 10 mins. Add 3 quarts of water to the rice and boil for 20 mins. Spoon the rest of the ingredients and continue to simmer on low heat for 20 mins until congee is cooked. Season to taste and remove from heat. Serve garnished with scallions, fried shallots and finely shredded Chinese celery. Have you ever try congee? It is a soup-like rice, when you cook congee, just pour more water than rice does into the cooker, it will makes the rice become watery. It tastes very good with marinated beef or chicken. When the congee almost done, put the beef or chicken in it, stir well until the meat is done. Moreover, it is especially good for people who get sick because it contains lot of nutrients and it is easy to digest. Babies in China do eat congee when their teeth are not yet grown. I think it is something substitue for baby food. Here is the video which teaches you how to make congee, enjoy!! http://www.youtube.com/watch?v=NqHkvsL6CfI